Traditional and modern food and drink from Georgia and the Caucasus

Smoked Cheese Grits

Corn grits are a staple across western Georgia, where you’re likely to find them piled on a plate with slices of smoked sulguni cheese sticking up from their depths like sharks’ fins. In Georgian, plains grits are called ghomi, while grits with cheese mixed in are elarji. I love serving them with Spiced Meatballs and Pomegranate Gravy, shishkebabs of any sort, or garlicky roasted chicken.

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3 thoughts on “Smoked Cheese Grits”

Jenny, we’ve been making a bit of Moldovan Mămăligă lately (a polenta-like porridge, made with maize flour and served with two types of cheese) and your recipe reminded me of it. Since this is naturally gluten-free, I’d love to give the recipe a whirl. The spices in the accompanying meatballs sound wonderfully exotic too!